Dill Pickles

Pickles

• 4 pounds 4-inch pickling cucumbers — approximately 4 inches long
• As needed Ice and cold water — enough to cover the cucumbers
• 2 cloves garlic cloves, peeled and split — per quart jar
• 2 leaves dried bay leaves — per quart jar
• 2 heads fresh dill heads — per quart jar
• As needed Calcium chloride pickle crisp (optional) — optional; use according to package directions

Brine

• 3 cups distilled white vinegar — 5% acidity
• 3 cups water
• ¼ cup canning or pickling salt

1. Soak the Cucumbers: Wash the cucumbers under cool running water. Cut a 1⁄16-inch slice from each blossom end and discard it, leaving up to ¼ inch of stem attached at the opposite end. Place the cucumbers in a large food-safe, nonreactive container, cover them completely with ice water, and refrigerate for 4 to 5 hours. Drain well.4 pounds pickling cucumbers, ice and cold water
2. Prepare the Canner and Jars: Fit a boiling-water canner with its rack, fill it approximately halfway with water, and begin heating it. Wash 4 quart canning jars, lids, and bands in hot soapy water and rinse well. Keep the jars hot in simmering water until ready to fill. Set the clean lids and bands aside.
3. Make the Brine: In a large stainless-steel saucepan, combine the vinegar, water, and pickling salt. Bring the mixture to a full boil over medium-high heat, stirring until the salt is completely dissolved. Reduce the heat enough to keep the brine hot.3 cups distilled white vinegar, 3 cups water, ¼ cup canning or pickling salt
4. Cut and Pack the Cucumbers: Cut each drained cucumber in half lengthwise. Working with one hot jar at a time, add the split garlic cloves, bay leaves, fresh dill, and optional calcium chloride. Pack the cucumber halves upright and firmly without crushing them, leaving ½ inch of headspace. Trim any cucumber that extends above the required headspace.2 garlic cloves, 2 dried bay leaves, 2 fresh dill heads, and optional calcium chloride per quart jar
5. Fill the Jars: Place a canning funnel over the jar and ladle in enough hot brine to cover the cucumbers while maintaining ½-inch headspace. Slide a nonmetallic bubble-removal tool around the inside of the jar to release trapped air. Recheck the headspace and add more brine if needed. Wipe the jar rim clean, center a new flat lid over the jar, and screw on the band until fingertip tight. Return the filled jar to the canner and repeat with the remaining jars.
6. Process the Jars: Add enough hot water to cover the jars by 1 to 2 inches. Cover the canner and bring the water to a full rolling boil over high heat. Begin timing only after the full boil is reached. Process quart jars for 15 minutes at 0 to 1,000 feet, 20 minutes at 1,001 to 6,000 feet, or 25 minutes above 6,000 feet. Maintain a steady boil and keep the jars covered with water throughout processing.
7. Cool and Check the Seals: When the processing time is complete, turn off the heat, remove the canner lid, and wait 5 minutes. Lift the jars straight up with a jar lifter and place them upright on a towel or cooling rack. Leave them undisturbed for 12 to 24 hours. Check each seal; the center of the lid should be pulled down and should not flex when pressed. Remove the bands, wipe and label the sealed jars, and refrigerate any jar that did not seal.